Roasted Pumpkin Soup

    Roasted Pumpkin Soup

    84saves
    55min


    43 people made this

    A classic style pumpkin soup made with blended roasted vegetables and chicken stock.

    Ingredients
    Serves: 4 

    • 3 tablespoons olive oil
    • 1 butternut pumpkin (about 1kg), peeled and cubed
    • 1 carrot, peeled and cubed
    • 1 potato, peeled and cubed
    • 2 cups (500ml) chicken stock, heated
    • 1 onion, peeled and chopped
    • 2 cloves garlic, peeled
    • 1 tablespoon thyme
    • 1/2 tablespoon crushed black peppercorns
    • 1 small tub (200ml) sour cream

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Place all vegetables, garlic and onion in a medium sized baking tray. Drizzle with olive oil, sprinkle with thyme and roast till tender, about 30-40 minutes.
    2. In batches, blend roasted vegetables, chicken stock and pepper. Add additional stock as needed to reach desired consistency. Stir all batches of blended soup together in a bowl and serve immediately topped with a tablespoon of sour cream.

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    Reviews (7)

    12

    Yum- I roasted large wedges of ironbark pumpkin with the skin on, then the skin peels off so easily when cool. I also added bacon and ground coriander seeds. Makes the house smell very welcoming too.Thank you! - 23 Jun 2011

    Yulan
    by
    9

    Altered ingredient amounts. Roast the pumpkin first. - 28 Mar 2011

    franny999
    2

    added 2 tomatoes 1 stalk of celery and 1 teaspoon of curry - 27 Aug 2012

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